*  Exported from  MasterCook Mac  *
 
                  Rick’s on the Bricks Fried Dill Pickles
 
 Recipe By     : Rick Mumford of Rick’s on the Bricks, Ft. Worth, TX
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Texas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      16-oz. jar    hamburger dill pickles -- sliced
    1      cup           whole milk
    5      drops         yellow food coloring -- (5 to 7 drops)
    3      cups          flour
                         salt and pepper
                         vegetable oil -- for frying
 
 Spread pickles in single layer on paper towels to drain.  In small bowl, combin
 e
 milk and enough yellow food coloring to produce a medium color.
 
 Place flour, salt and pepper to taste in large, shallow bowl.  Set aside.
 
 To small saucepan, add enough oil to come 1 inch up the side of the pan.  Heat
 oil to 350 F. over medium-high heat.
 
 In small batches, submerge pickles in milk mixture.  Transfer to flour bowl and
 roll in flour to coat all sides well.  Separate slices if they stick together.
 
 Repeat process by returning pickles to milk mixture and flour, again making sur
 e
 slices are coated evenly and do not stick together.
 
 Carefully drop one by one into hot oil and fry 3 to 5 minutes or until golden
 brown and crispy.  Drain on paper towels.  Repeat this process until all pickle
 s
 are cooked.  Makes 6 servings.
 
 Cook’s Notes:  This recipe appeared in Dotty Griffith’s column (about restauran
 t
 French fries) in the Dallas Morning News on 7/31/96.  It was a “Reader Request”
 from C.B. in Dallas, who said;  “Dear Dotty:  We were served a delectable hors
 d'oeuvre at a party in Fort Worth.  The hostess said the treat--enjoyed by all
 the guests--came from Rick’s on the Bricks (in Fort Worth)...”  Dotty replied:
 “Dear C.B.: Rick Mumford was happy to share the recipe, in the Recipe File at
 left.  Add it to your deep-fried collection.”
 
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 NOTE:  This recipe needs no further comment...